Name: Stir Fry Zucchini Noodles (Zoodles!)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: american
Ingredients: 2 tablespoons oil (vegetable); 2 spiralized yellow onions; 4 tiny spiralized zucchini, wiped dry with paper towel; 1 tablespoon soy sauce (low sodium); 2 tbsp. teriyaki sauce (low sodium); 1 tbsp. sesame seeds

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Stir Fry Zucchini Noodles (Zoodles!)- The ideal low-carb side dish, these quick and simple Asian flavored ‘zoodles’ are ready in under 10 minutes. Stir-fried zucchini noodles are fast and simple to prepare, low in carbs, and tasty, making them ideal for every night of the week. Spiralized zucchini and onions are tossed with teriyaki sauce and toasted sesame seeds in this delicious, low-carb, nutritious stir fry.

Table of Contents

HOW TO USE A SPIRALIZER TO MAKE ZUCCHINI NOODLES

The method for making zucchini noodles with a spiralizer is simple:

Remove the zucchini’s ends and keep it horizontally.
Using the suction cup(s) on the bottom, secure the counter top spiralizer on the counter.
Place the zucchini in the middle. Skewer one end into the handle side of the spiralizer, then poke the other end into the blade side of the spiralizer.
See the zoodles emerge from the other side as you crank the handle constantly, continually moving the zucchini against the cutter.

SPIRALIZER SUGGESTIONS FOR ZUCCHINI NOODLES

Get a spiralizer with a suction cup on the bottom that is *strong*. It will keep you sane. I just like how this spiralizer has a big suction cup on the bottom and a lever to keep it in place.
Assemble the zucchini spiralizer with the zucchini in the middle. You’ll get some of the “best” zucchini noodles, which include the edges and skin, if you do it this way. The ones in the center are a bit more mushy. This will also prevent the super-short pieces that occur when the zucchini isn’t centered. You should still move it around when you go.
Where convenient, use zucchini with a smaller diameter. Some people choose larger zucchini because spiralizing them into zoodles is easier, but I prefer tiny zucchini. You’ll have more noodles with the skin this time. These are more durable and hold less water than the ones in the middle.
Before cooking, spiralize the zucchini uncooked. It should not be peeled. If you’ve made zoodles before, you presumably already know both of these things, but it’s worth mentioning in case you haven’t.
Spiralized zucchini should be cut before cooking. Otherwise, they’ll be too lengthy. Using kitchen shears is the simplest method.

STORAGE OF ZUCCHINI NOODLES

Do you want to make zucchini noodles ahead of time? Or simply be able to deal with leftovers? You can, surprisingly, do it! I also conducted a lot of testing on this, so you’ll know when to cook them, when to add the sauce, how to store them, and how to revive them if necessary.

MORE DELICIOIUS RECIPES HERE:

Garlic Butter Baked Salmon

Garlic Butter Shrimp Scampi

Smoked Chicken Breast

Baked Garlic Parmesan Zucchini Chips

OVEN BAKED CHICKEN PARMESAN

Lemon Garlic Shrimp Pasta

Did you make this recipe ? be sure to follow me on Pinterest, rate the recipe and tag #saltedcaramelgirl on Instagram!

Stir Fry Zucchini Noodles (Zoodles!)

Yield: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Stir Fry Zucchini Noodles (Zoodles!)- The ideal low-carb side dish, these quick and simple Asian flavored ‘zoodles' are ready in under 10 minutes.

Ingredients

2 tablespoons oil (vegetable)
2 spiralized yellow onions
4 tiny spiralized zucchini, wiped dry with paper towel
1 tablespoon soy sauce (low sodium)
2 tbsp. teriyaki sauce (low sodium)
1 tbsp. sesame seeds

Instructions

In a wok, heat the oil over medium heat.
Cook for 4 to 5 minutes, or until onions are transparent and soft.
Cook for another 2 minutes after adding the zucchini.
Stir in the soy sauce, teriyaki sauce, and sesame seeds, then simmer for another 5 minutes, or until the zucchini is soft.
Remove the pan from the heat.
Serve the food.

Notes

*In this recipe, I used Ume Plum Vinegar, which is highly salty. With the maple syrup, it creates a delightful sweet and sour sauce. Rice vinegar will work just as well, albeit it will have a distinct, but delightful, flavor.